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INFLIGHT CATERING
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CHAPTER 3 ............................................................................................................................................ 24
3 GENERAL REQUIREMENT .............................................................................................................. 24
3.1 Storage of Food ..................................................................................................................... 24
3.2 Storage in chiller / chiller room ............................................................................................. 25
3.3 Recommended Chiller Temperatures .................................................................................... 26
3.4 Thawing of Food .................................................................................................................... 27
3.5 Food Preparation................................................................................................................... 27
3.6 The Avoidance of Cross Contamination ................................................................................. 28
3.7 Cooking.................................................................................................................................. 29
CHAPTER 4 ............................................................................................................................................ 32
4 DESPATCH AND DISTRIBUTION ..................................................................................................... 32
4.1 Acceptance of Food Deliveries............................................................................................... 32
4.2 Distribution and Service ........................................................................................................ 33
4.3 Serving of Food...................................................................................................................... 34
CHAPTER 5 ............................................................................................................................................ 35
5 WASTE MANAGEMENT AND DISPOSAL ......................................................................................... 35
5.1 Refuse.................................................................................................................................... 35
5.2 Swill ....................................................................................................................................... 35
5.3 Waste and Effluent Management.......................................................................................... 36
CHAPTER 6 ............................................................................................................................................ 37
6 WATER, ICE AND STEAM ............................................................................................................... 37
CHAPTER 7 ............................................................................................................................................ 38
7 PERSONNEL MANAGEMENT .......................................................................................................... 38
7.1 Training ................................................................................................................................. 38
7.2 Personal hygiene ................................................................................................................... 39
7.3 Visitors .................................................................................................................................. 43
7.4 First Aid Kit ............................................................................................................................ 43
CHAPTER 8 ............................................................................................................................................ 44
8 PRODUCT INFORMATION .............................................................................................................. 44
8.1 Batch or Lot Identification ..................................................................................................... 44
8.2 Product Information .............................................................................................................. 44
CHAPTER 9 ............................................................................................................................................ 45
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9 MAINTENANCE AND CLEANING .................................................................................................... 45
9.1 Maintenance ......................................................................................................................... 45
9.2 Cleaning................................................................................................................................. 45
9.3 Cleaning Programme ............................................................................................................. 50
9.4 Pest Control ........................................................................................................................... 50
10 APPENDIX ...................................................................................................................................... 54
10.1 Critical Control Points ............................................................................................................ 54
APPENDIX 1 .......................................................................................................................................... 55
11 REFERENCES .................................................................................................................................. 59
12 ACKNOWLEDGEMENT ................................................................................................................... 60
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GUIDELINES FOR INFLIGHT CATERING
A. INTRODUCTION
Food safety has been recognized as a matter of importance to the airline industry and
the Annex 1B of the International Health Regulations (2005) stipulates that designated
airports must have the capacity to ensure a safe environment for travelers using point
of entry facilities, including potable water supplies, eating establishments, flight
catering facilities, public washrooms, appropriate solid and liquid waste disposal
services and other potential risk areas, by conducting inspection programmes, as
appropriate.
The Guidelines for Inflight Catering has been prepared to meet the requirement of the
International Health Regulations 2005 as well as the Food Hygiene Regulations 2009. It
has been recognized that to ensure the safety of food and drink when consumed
onboard, a food safety management system that encompasses all stages of food
production from product design through to service onboard, needs to be in place.
As a result, this document is no longer aimed solely at flight caterers but rather at both
airlines and suppliers from production until passenger service. It will provide a
guideline and a reference document for all parties.
B. OBJECTIVES
i. The need to provide airline passengers food that is hygienic and safe
according to international food safety and security standards.
ii. The need to apply preventive procedures like HACCP, to ensure passengers a
safe healthy flight
C. SCOPE
These Guidelines describe an effective food safety control concept applicable to the
airline industry and can be used as a basic reference document for all parties
involved including both supplier and airlines as the service provider.
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D. LAW
(i) Enforcement of the food hygiene provisions of the Food Act 1983.
(iii) In the case of catering establishments, the Ministry of Health and Local
Authority may require them to be registered or licensed.
(iv) To obtain registration or licensing, the premises are required to be fit for the
purpose of manufacturing or preparation of food by the Local Authority or
Ministry of Health.
A person who uses any premise in contravention of the above commits an offence.
E. CONSULTATION
Advice must be sought at an early stage from the appropriate nearest health office when
designing new catering premises or renovation to existing catering premises.
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CHAPTER 1
1.1.1 Building
a) The building must be located in an area which is free from objectionable
odor, smoke, dust or other contaminants and not subjected to flooding.
The building should not be near the refuse disposal depot to prevent flies
and rodent problem.
b) The building should be designed and constructed according to its intended
use and easy to maintain, clean and where appropriate, able to be
disinfected.
c) The building used for the preparation and storage of food is of suitable
size, design and construction to permit unobstructed placement of
equipments, orderly storage of materials and proper sanitary operation.
d) The design of the whole kitchen must have work flow that complies with
the implementation of GMP/ HACCP in food services.
1.1.2 Floors
1.1.3 Walls
a) They should be of suitable materials that are waterproof, non-absorbent
and non-toxic.
b) Coving at the junctions with floor and ceilings is desirable.
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c) Textured paint finishes are not suitable. Well-jointed, glazed ceramic tiles
are recommended.
d) Corners should be protected against accidental damage. Wall surfaces
behind sinks and cooking equipment, must be resistant to excessive heat,
moisture and physical damage.
1.1.4 Ceiling
a) To be constructed from smooth, impervious materials, that is easy to
clean.
b) False or acoustic ceilings are not suitable for kitchens, as they can present
a fire hazard and may harbour pests.
c) Access must be provided for pest control inspection and cleaning.
d) Solid ceilings should be insulated to avoid condensation problems.
e) The ceiling should not be wet, cracked and free from flaking paint.
1.1.5 Doors
a) They should be of suitable designs so that they can be easily cleaned and
maintained.
b) They should be flushed with adjacent surfaces.
c) They should be wide enough for equipments (e.g: trolleys) to pass
through without damage.
d) All doors should be pest-proof.
e) Door should be self-closing
1.1.6 Windows
a) Make sure that all windows are pest-proof.
b) Screens should be easily removed for cleaning.
c) Inward-sloping sills are preferable as they prevent items accumulating on
them.
d) They must allow effective cleaning and prevent the accumulation of dirt.
1.1.7 Drainage
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floor drainage. These are usually semi-circular glazed units, covered by
light, removable gratings.
c) Recommended are designs which provide an individual waste trap for
each piece of equipment.
d) The waste pipes should be of corrosion-resisting materials and have gas-
tight joints. They should have traps to prevent escape of odours.
e) Where grease traps and interceptors are needed to trap grease and silt,
they should be sited outside the kitchen area.
f) Staff who handle food must on no account inspect, empty or clean
interceptors and grease traps. This should be done by the cleaning staff.
g) The drainage channel must be appropriately designed to ensure that
waste does not flow from a contaminated area towards or into a clean
area.
1.1.8 Sinks
a) Sinks should be specific for food preparation and washing up (crockeries,
equipment etc.)
b) Buckets to be drained and cleaning water disposed in a separate sluice
sink provided with hot and cold water in a cleaners room.
c) Sinks units should be of stainless steel material and design for easy
cleaning.
d) In the main cooking area, a sink should be provided with hot and cold
water supply.
e) Food preparation equipments must not be stored under sinks.
f) Sterilizing sinks capable of maintaining water at a temperature above
60oC must be provided for washing equipment and crockery.
g) Sinks must not be used for personal hygiene purposes.
h) Hands free operated taps are recommended.
i) Sinks should be located at suitable area.
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e) Towel dispensers should be filled regularly to ensure no shortage. Paper
towel disposal bins should be foot operated.
f) Notices must be displayed identifying wash hand basins, hand washing
techniques and requesting staff to wash their hands.
a) The entrance should allow delivery vans to back right up to the bay under
a roof/canopy.
b) The surface should be even and impervious with provision for water
standpipe, tap, retractable hose reel and proper facilities for sorting,
washing and receiving of goods.
c) Entrances should be well lit and where possible, separation of goods in
and out should be allowed for.
d) Access points must be kept clear at all times. Any refuse and unwanted
containers etc should be promptly removed to a proper refuse area.
e) There is strictly to be NO SMOKING sign on site or anywhere near the
delivery dock.
a) Store should be dry, properly ventilated and well-lit and should be large
enough to allow easy access to all contents.
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b) Racks with impervious shelving should be installed, the lowest shelf
being 20 cm above ground level. Racks should not be placed against the
wall (15 cm away from the wall).
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1.2.6 Freezer/ Freezer Room
a) Deep-freeze stores: For long-term storage of quick-frozen foods, a
temperature of below minus 18C is required. In all other respects, the
above recommendations apply. The working temperatures recommended
for foods in storage should be displayed on the outside of the store.
a) Waste bin throughout the unit must be well maintained and clean. The lid
must be foot operated. It is recommended to have different waste bins for
different types of waste (meat and fish, vegetables, recycle wastes).
b) Waste should be removed regularly and when necessary.
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1.2.10 Washing Area
a) There should be separate areas for washing equipments (e.g. Trolley,
crockeries and cooking utensils).
b) Walls to be tiled up to 2 meters in height: The rest painted with
impervious paint in white or a light colour.
c) Steam cleaning apparatus may be kept in this area.
The room should be of adequate size, well ventilated, clean and well
maintained.
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1.3 Kitchen Equipment
i. Knives
ii. Chopping boards/blocks
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d) Work surfaces must always be cleaned immediately.
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CHAPTER 2
2 CONTROL OF OPERATION
2.2 Preparation
a) Precautions must be taken to avoid temperature rise in food above 10oC
whilst in preparation.
b) Division of large quantities of food into smaller units may be necessary.
Refrigeration will be necessary if there is any delay between preparation
and cooking. This time must be kept to a minimum.
2.3 Cooking
a) This must take place immediately after preparation in order to prevent
any spoilage, deterioration of quality or bacteriological growth.
b) Food must be cooked to ensure the destruction of pathogenic micro-
organisms. This is normally achieved when the centre temperature of the
food reaches 70oC. However, certain types of micro organisms can
produce spores which are heat resistant and these will not be killed by
normal cooking techniques at atmospheric temperature. These sporing
organisms may cause food poisoning eg. Clostridium perfringens. The
growth of these surviving organisms must therefore be controlled by
keeping the food chilled.
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c) The cooking process is fundamentally the same as in any conventional
kitchen.
d) Automatic control of bulk cooking operation is essential to avoid over
processing which will lead to loss of nutritional value and palatability.
2.4 Portioning
a) A large variety of containers including individual meals in disposable or
reusable containers, as for flight catering, or large dishes may be used.
b) All food should be portioned and transferred to a blast chiller unit as
quickly as possible and within 30 minutes of cooking.
c) The chilling and portioning of large joints of meat is particularly
hazardous and must be undertaken within two and a half hours. It is
recommended that the joint size be kept to a maximum of three
kilograms. The use of blast chiller to reduce the temperature quickly is
essential.
d) The food depth in the container should not exceed fifty millimeters.
e) Following chilling, handling should be kept to a minimum with cold
portioning being undertaken in a temperature controlled environment.
2.5 Chilling
a) The methods of chilling generally available are :
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iii. Heat capacity of the food
iv. Thermal conductivity of the food.
v. Temperature upon entering the chiller
vi. Whether the container is lidded or not.
Note :
If the container is lidded, 10% extra time for the cooling of food is
required. It is recommended that food containers be lidded to protect
against contamination and minimize dehydration.
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d) At dispatch from chill-store to satellite unit, to ensure a core temperature
of between 0oC and 3oC is maintained.
e) On receipt at end level following distribution from holding store, to
ensure core a temperature of between 0oC and 3oC is maintained.
f) At end level following generation, a temperature of 70oC must be
maintained.
a) It can last for a maximum of five days, including the date of production
and the date of reheating, if the product is stored between 0oC and 3oC.
b) If the temperature rises to 5oC, the food must be used within 12 hours.
c) If the temperature rises above 5oC, the food must be discarded.
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2.9 Distribution to Satellite Units
There are various options depending on the type and scale of the operation
being undertaken
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2.11 Regeneration
a) For reasons of safety and palatability the food must be reheated
immediately on removal from the chiller and consumed immediately
thereafter.
b) Foods not intended for reheating should only be removed 30 minutes
prior to service and container lids must remain in place to avoid
contamination.
c) The reheating process must be adequate for the purposes of both safety
and palatability and a temperature of 70oC at the centre of the food must
be reached. This should be checked with a sterile probe thermometer.
d) Suitable types of reheating apparatus include, infra red units, microwaves
and forced air ovens. Traditional ovens are not suitable as they tend to
take longer and dehydrate the food.
e) It is essential that any meal not consumed during the service be discarded
and not reheated or returned to storage or used to make up other dishes.
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2.13 The Cold Chain
a) It is important that from central production to regeneration at the end
user, the temperature remains constant between 0oC and 3oC. Potential
danger points where temperature is likely to rise are :
b) In any case when the food temperature rises to 5oC the food must be used
within twelve hours.
c) In any case where the food temperature rises above 5oC the food must be
discarded.
Aim
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2.14.1 Sampling Criteria
(i) Samples to be tested on the 5th day which includes day of production.
(iii) A sample of each item of the meal to be tested which has been
subjected to the chilling process. Depending on the receipt of regular
satisfactory results on food samples sent, advice will be given by the
Microbiologist / Analyst as to the type of food samples that will be
required to be sent in future.
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CHAPTER 3
3 GENERAL REQUIREMENT
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3.2 Storage in chiller / chiller room
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3.3 Recommended Chiller Temperatures
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3.4 Thawing of Food
a) Unlike some frozen products large pieces of meat or large poultry
carcasses must be thawed thoroughly before cooking.
b) Thawing should be performed in one of the following places :
c) The liquid from thawing meat, especially poultry, may contain large
numbers of food poisoning bacteria. Therefore great care must be taken
when thawing, to prevent the liquid contaminating work surfaces or
other food.
i. Remove from freezer 24 hours before use into the chiller. Then
ensure complete thawing and remove packaging.
ii. Keep it separate from other foods, work surfaces or equipment.
Never allow the thawing liquid to contaminate any food or
work surfaces.
iii. Thaw thoroughly until the meat/carcass are flexible and the ice
crystals in the body cavity have melted.
iv. Once thawed, place into the chiller or use immediately.
v. Never refreeze food once it has thawed.
3.5.1 Preparation
a) Keep raw food away from cooked food ready to be served without further
heat treatment.
b) Use separate utensils for raw and for cooked food or, if this is not
possible, be sure to clean them thoroughly between each use. In
particular, all utensils and services used to prepare raw meat and poultry
should be cleaned and disinfected before using with high-risk food.
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c) Thoroughly clean all slicing and mincing machines after each use to avoid
cross-contamination. Cooked meat must never be processed on the same
machine without dismantling and cleaning it between operations.
d) Keep all preparation surfaces clean and dry at all times.
e) Use one surface for one purpose only, whenever possible. For example:
food needing no further cooking, such as cooked meats, sandwiches and
pastry, should not be prepared on surfaces previously used for raw meat,
fish, poultry or vegetables.
f) In small units with limited work space, it may be necessary to use
worktops for more than one purpose. In these cases, the working surfaces
will need to be changed.
g) Ensure that all food wastes are disposed accordingly in food operated
dust bin with lids.
h) Use tongs, when handling prepared and cooked food.
i) Take particular care when making sandwiches: use suitable equipment
for handling meat fillings.
j) Keep food covered until it is needed and do not leave it lying around,
but in correct storage conditions.
k) Wrapped food should be fresh and packed in clean surroundings with
minimum handling.
l) Wash all fresh fruits, vegetables, salad item and dried fruit (including pre-
washed produce) under running water before use.
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c) If a refrigerator has to be used for both types of food, raw food must be
stored entirely segregated from cooked foods.
d) In a walk-in chiller or freezer one side may be used for raw foods and the
other for cooked. The sides must be labeled accordingly with extra
instructions on the door. All food must be covered or wrapped.
e) Small domestic sized refrigerators are too small to ensure separation of
cooked and raw foods and therefore should not be used for mixed
storage. Raw meat and vegetables must be stored below cooked or high
risk foods in this case. All food must be covered or wrapped. Thawing
trays must never be used for any other purpose.
i. Disposal towels must be used in raw and cooked food preparation
areas.
ii. Food handlers must wash their hands after handling raw food.
iii. Whenever possible food preparation staff should either prepare
raw or cooked foods and not both.
3.7 Cooking
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3.7.2 Cooking Meat and Poultry for Hot or Cold Meals
a) If frozen carcasses or joints of meat are to be cooked they must be thawed
thoroughly.
b) Stuffing must be cooked separately.
c) Cook thoroughly and ensure that the centre temperature of the joint
reaches at least 60C. Use a probe thermometer to check this. This is
especially important with rolled joints.
d) Once cooked serve immediately if possible or maintain temperature
above 60C until required.
e) Provide a probe thermometer to make sure that the food has reached the
right temperature. Record all temperatures for future reference.
Remember to disinfect the probes between uses to prevent
contamination.
f) Hold all cooked foods at temperatures below 10C or above 60C to
minimize prevent bacterial growth.
g) Use a clean spoon for tasting food and wash it after use. Make sure that
fingers are never used.
h) If the meat is required to be served cold, cool rapidly and place under
refrigeration. Meat and poultry must be cooled to below 10C within 1.5
hours of removal from oven and then stored at between 1C to 4C.
Cooled meat must be used within 72 hours.
i) To cool efficiently, a blast chiller should be used if available. Place the
meat into the blast chiller immediately upon its removal from the oven;
once cooled place into the refrigerator.
j) Never place cooked meat into a raw food area to cool. Care must be taken
to ensure that cooling food is protected from risk of contamination.
k) Meat should never be reheated unless as part of a properly controlled
method.
l) Cooked food should be kept below 5C throughout its storage life, which
must not exceed three days. (These do not apply to cook-chill systems).
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e) When the cooking process is completed, serve immediately, or maintain
above 60C in a food trolley, etc and serve as soon as possible.
f) Do not reheat gravies, curries unless as part of a properly controlled
process in which case they must be cooled rapidly after cooking and
placed into a refrigerator within 1.5 hours.
3.7.4 Holding
a. Hot Holding
Proper holding temperature prevents the growth of harmful
microorganisms.
b. Cold Holding
a) Verify that the air/ water temperature of any unit is at 10C or below
before use.
b) All cold potentially hazardous food shall be 10C or below before
placing the food out for display or service.
c) The internal temperature of the food before placing it onto any salad
bar, display cooler or cold serving line and at least every 2 hours and
thereafter.
d) Corrective action rapidly chill the food using an appropriate cooling
method if the temperature is found to be above 10C and the last
temperature measurement was 10C or higher and taken the last 2
hours. Discard the food if the duration at which the food temperature
had been above 10C cannot be determined.
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CHAPTER 4
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l) Deliveries of frozen food should be transferred to the freezer as soon as
possible.
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4.3 Serving of Food
a) Keep to a minimum the amount of time food is held after cooking and
before serving.
b) Pre-heat hot cupboards and service containers to a temperature that will
keep food above 60C. Check the temperature periodically with a probe
thermometer (disinfecting after use) and check it is above 60C at the
centre. Stir soups, sauces and vegetables occasionally to make sure there
are no cold spots.
c) Maintain cold foods below 10C both before and during service. This
should include sandwiches as the filling may include a high-risk food such
as cold meat, mayonnaise etc.
d) Ice cream: Store below minus 18C, serve frozen and never refreeze if
unused. Ensure all containers are able to maintain the frozen
temperature during transportation e.g. on a food trolley to a ward. Keep
lids on polythene containers. Rinse scoops and other serving utensils
under clean running water after each use and wipe dry with disposable
paper towels. After service they must be cleaned and disinfected.
e) All personnel involved in food handling must wear suitable clean
protective clothing
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CHAPTER 5
5.1 Refuse
a) Kitchen refuse containers must be provided with foot- operated lids.
b) Refuse containers must be emptied regularly and always at the end of the
working day.
c) Refuse containers must be kept clean. Special attention must be given to
the lid.
d) Food service staff must wash their hands immediately after handling
refuse or refuse containers.
e) Plastic bags must be tied when full to prevent insect problems.
f) A purpose built refuse storage area must be provided with an adequate
water supply for washing. The floor must be impervious and well drained.
g) The refuse store should be made of a material that is easily cleaned.
h) Refuse containers provided for refuse must always be closed after each
use to prevent insect and rodent infestations.
i) All waste is to be eliminated in a hygienic and environmentally friendly in
accordance with current local legislation applicable to that effect and is
not to constitute a direct or indirect source of contamination.
5.2 Swill
a) Where practicable, swill must be disposed off via a suitable waste
disposal unit.
b) Where the above is not possible swill should be placed in separate plastic
bags, tied and promptly removed to designated container well away from
any food preparation area.
c) The ultimate policy is to discontinue the practice of storing swill for sale.
d) Swill must be removed from the kitchen after each meal.
e) Swill from serving area/outside must not be brought back into the
kitchen preparation areas.
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5.3 Waste and Effluent Management
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CHAPTER 6
a) Only potable water as specified in the Food Regulations 1985 should be used for
food processing and for making ice. Only steam produced from potable water should
be used for food processing and food contact surfaces.
b) Sampling of water shall be done on a regular basis. Results of sampling shall be kept
for reference.
c) Water supply shall be from the main supply. Every sink and equipment washing
area shall be equipped with hot water supply.
d) Ice for consumption, processing and contact with food should be properly handled
and stored to protect them from contamination.
e) If storage tank is used, steps shall be taken to ensure no contamination occurs.
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CHAPTER 7
7 PERSONNEL MANAGEMENT
7.1 Training
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7.2 Personal hygiene
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7.2.3 Food Service Staff Suffering from Infectious Conditions during Non-
Working Hours:
a) Food service staff must report to the Head of Department/ Unit.
i. On returning to work after an illness involving diarrhea or
vomiting.
ii. After returning from a vacation during which an attack of diarrhea
or vomiting lasting for 2 days or more was experienced.
iii. If any member of his or her household is suffering from diarrhea
or vomiting.
b) If there is any doubt about these circumstances or other diseases, the
Head of Department/ Unit should refer the food service staff to the
Management.
b) Hand Washing
i. Food service staff must wash their hands using antibacterial soap
and nails should be scrubbed under clean running water. Hands
should be dried with a disposable paper towel or under hand-
dryer.
ii. Nail varnish must not be worn. Nails must be kept short and
scrupulously clean. Hands must be washed:
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- After each interval of handling refuse, swill, or delivery of
food and non food products.
c) Hair
Long hair must be tied up and must be covered completely.
d) Uniform
Food service staffs that are provided with uniform should ensure their
uniform is clean, suitable and proper clothing which shall not
contribute to any contamination of food. Uniform should be light-
colored outer overall or a light- colored apron, head cover and
footwear.
e) Protective Clothing
f) Footwear
g) Jewellery
Food service staff must not wear any jewellery such as rings,
brooches, watches or bracelets. Jewellery worn related to wedding
religious or medical purposes shall be covered and protected against
contamination.
Perfumes and aftershaves may taint food. These should not be used in
food areas.
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i) Personal Belongings
j) Mask/Glove
Disposable face mask and gloves must be used during preparation and
serving of (ready-to-eat food).
a) Handling
All food handling where practical and especially for immediate
consumption should be undertaken using tongs or utensils and not
fingers. Disposable gloves are encouraged.
b) Food Consumption
Food and drink must not be consumed in any food preparation, cooking
or distribution area.
e) Bad Habits
Spitting, licking of fingers, scratching of body, blowing of nose, smoking
or chewing of tobacco, betel nut or bubble gum must be avoided. Food
service staff must cover his mouth when coughing or sneezing.
g) Smoking
Smoking is strictly forbidden in any kitchen area.
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7.3 Visitors
a) Unauthorized personnel must be discouraged from entering the catering
area
b) Visitors must declare their health status before entering catering area. A
notice must be displayed at all entrances into the kitchen instructing
visitors to wear protective clothing.
c) All visitors must wear clean protective coats and head covers and foot
wears on entering the catering area.
d) Clean protective coats and head covers must be provided at every
entrance into the catering area. These coats must be checked and sent for
laundry after each use.
e) All visitors must not carry their personal belongings into food
preparation
f) areas (e.g. handbags)
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CHAPTER 8
8 PRODUCT INFORMATION
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CHAPTER 9
9.1 Maintenance
Establishments and equipment should be kept in appropriate condition to:
9.2 Cleaning
Cleaning should remove food residues and dirt which may be a source of
contamination. The necessary cleaning method and material will depend on
the nature of the food business. Disinfections may be necessary after
cleaning.
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d) Dry cleaning or other appropriate methods of removing and collecting
residues and debris; and
(e) Where necessary, disinfections with subsequent rinsing unless the
manufacturers instructions indicate on scientific basis that rinsing is
not required.
(f) All equipment that comes into contact with food should be well
maintained, cleaned, and sanitized at appropriate intervals.
(g) Cleaning solvent and lubricants should be properly applied on
equipment/ machineries so as not to contaminate food.
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9.2.3 Wiping/Drying Towels
Cross contamination may occur if food surfaces and non-food surfaces are
cleaned with the same towel. To reduce the risk of contamination the
following shall apply:
9.2.4.1 Method
a) Articles should be washed as soon as possible after becoming
soiled.
b) Excess food must be removed by scraping into a waste disposal
unit or bin and the article is rinsed/ sprayed with cold water.
Heavily soiled articles may need to be soaked and washed by hand
before placing into the machine.
c) Articles should be placed carefully into the racks so that they do
not overlap, the racks are then placed in the machine and the wash
cycle started.
d) The correct operating temperature of the machine must be
checked during the wash and rinse cycles to ensure that the
temperature indicated on the machine is being achieved.
e) At the end of the cycle the racks are removed and the articles
allowed to air dry. If necessary, disposable paper towels may be
used.
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f) Articles should be visually clean.
g) Articles should be stacked in a clean protected area when dry. Wet
or damp plates should not be stacked.
9.2.6.1 Method
i. Discard all leftover food into the waste disposal unit and rinse
the article in cold water using a spray.
ii. Place into the first sink for soaking. In the second sink, scrub or
wipe until all dirt and grease are removed.
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iii. Place clean articles into the third sink to rinse and leave for
two minutes or more to disinfect. Use a basket or rack to place
articles into this sink.
iv. Lift out the basket and place on a clean surface. The articles
must air dry. Only use disposable paper towels if wiping is
required. Never use linen tea towels.
v. Stack or store articles in a clean protected area when dry. Do
not stack wet or damp plates.
vi. The temperature of the water in both sinks must be checked
regularly.
vii. Wash down and dry the sinks and drainers after use.
9.2.7.1 Method
i. Switch off the power and remove the plug.
ii. Set the slice control to zero.
iii. Dismantle the machine taking great care in handling the blade. The
blade guard should be fitted before a movable blade is removed.
iv. Wash and disinfect all removable parts either in a mechanical washer
or by the three sink method.
v. The rest of the machine must be thoroughly cleaned using hot water,
detergent and a disposable towel.
vi. Rinse with hot clean water.
vii. Apply a suitable disinfectant, leave for as long as directed and rinse.
viii. Reassemble with clean hands.
ix. Reconnect power and test run to ensure that the machine is working
safely. If not, disconnect the machine and make adjustments. Re-test.
x. Switch off and unplug and cover with grease proof paper.
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9.2.8 Cleaning a Work Surface
a) Disposable cloths/ paper towels should be used to clean work surfaces.
b) Remove all loose debris and waste from the work surface with detergent
and hot water to remove all grease and stubborn particles.
c) Rinse with clean hot water.
9.4.1 General
Pests pose a major threat to the safety and suitability of food. Pest
infestations can occur where there are breeding sites and a supply of food.
Good hygiene practices should be employed to avoid creating an
environment conducive to pests. Good sanitation, inspections of incoming
materials and good monitoring can minimize the likelihood of infestation and
thereby, limit the need for pesticides. Pests such as insects and rodents can
carry food poisoning bacteria can cause spoilage to food and premises.
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9.4.2 Proofing
a) All food stores must be rodent-proofed with metal plates.
b) All windows in food preparation and storage areas must be fitted with
cleansable fly screens. The fly screens must be taken down and cleaned
regularly.
c) External doors leading into the kitchen areas must be kept closed or fitted
with heavy duty plastic strips to prevent insects or birds coming in.
d) Gaps around service pipes leading into the kitchen must be sealed to
prevent pests.
e) Manhole covers, gulley grates, rodding eyes, etc must be kept in good
repair.
f) The tops of drain ventilation pipes must be fitted with wire balloons to
prevent pests.
g) Ultra violet fly controller must be provided throughout the kitchen
preparation, serving and storage areas and not placed directly above food
preparation areas. They must be maintained regularly and the trays
emptied frequently.
h) The Head of Department/ Unit or person-in-charge must check the
structure of the building periodically and ensure that defects in the pest
proofed areas are remedied immediately.
i) Any food suspected to be contaminated by insects or rodents must be
discarded. Food equipment taken from long term storage must be
checked and thoroughly cleaned before use.
j) Signs to look for: Rodents
i. Gnaw marks on packaging, food containers, stored equipment and
building fabric.
ii. Droppings.
iii. Smear marks from the grease in the animals. coat left on the
building fabric along runs.
iv. Runs in adjacent undergrowth.
v. Holes and nesting sites.
vi. Foot prints, tail marks in dust.
vii. Damage to the food itself.
viii. The animals themselves.
ix. Offensive odours may indicate an infestation. (Ultra violet light is
recommended to detect rodent urine).
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9.4.3 Signs to look for: Insects
Insects including Silverfish, Flies, Cockroaches, Ants, Moths, Weevils,
Beetles, Wasps, Mites, Psocids (Booklice)
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j) Remove refuse and food waste from the kitchen as quickly as possible.
Never leave waste overnight in the kitchen or adjacent rooms as it may
attract pests and become a breeding place.
k) Discourage food service staff from feeding birds and stray animals
particularly cats.
l) Report any defect in the building fabric that could be conducive to
infestation and see that they are repaired.
m) Check inspection traps regularly and notify supervisor or officer-in-
charge of any build up of pests.
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10 APPENDIX
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APPENDIX 1
CRITICAL CONTROL POINTS
Standard
The company must have a food temperature control system for safe receipt
of potentially hazardous foods.
Guidelines
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CCP 2 Control of Cold Storage Temperature
Standard
The company must have a food temperature control system for safe receipt
of potentially hazardous foods.
Guidelines
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CCP 3 Control of Food Cooking
Standard
The company must have a food temperature control system for safe cooking
of high risk foods
Guidelines
Corrective Action If critical limit is not met, continue cooking until limit is
met.
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1include beef, lamb and other meats, which are not whole-muscle or comminuted.
2 include ground, minced, re-formed, tumbled meats.
Standard
The company must have a control system for safe chilling of high risk foods
after cooking
Guidelines
Monitoring Check and record time and food core temperature at the
thickest part of the product at start and finish of process.
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11 REFERENCES
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12 ACKNOWLEDGEMENT
The Food Safety and Quality Division would like to extend its warmest acknowledgement
to all parties involved in the preparation of these guidelines.
Advisor
Chairman
Editor
Members
No Name Agency
3. Puan Siti Aminah bt. Ramli Food Safety & Control Division
6. Puan Hanani bt. Abdul Hadi Food Safety & Control Division
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